Kitchen Chef for International company in Bishkek

LOCATION: Bishkek

Key responsibilities

The Kitchen Chef / Head Chef is responsible for leading all culinary operations within an airport multi-brand environment, ensuring excellence across proprietary concepts and international franchise kitchens. The role safeguards culinary consistency, cost control, food safety compliance, and operational efficiency in a high-volume and time-sensitive setting.

Key responsibilities

Multi-Concept Culinary Leadership

Oversee kitchen operations across various proprietary concepts and the central production kitchen.

Ensure consistency and adherence to brand-specific recipes, preparation methods, and specifications.

Franchise Culinary Compliance & Audits

Ensure strict compliance with kitchen manuals and operating standards.

Lead brand audits, implement corrective action plans, and maintain global quality benchmarks.

Food Cost Management & Inventory Control

Monitor food cost percentages and kitchen profitability.

Ensure effective portion control, waste management, stock rotation (FIFO), and inventory reconciliation.

Food Safety & HACCP Oversight

Ensure full compliance with HACCP requirements, international hygiene standards, and airport health regulations across all kitchen operations.

Kitchen Workforce Leadership & Development

Lead recruitment, training, and performance management of kitchen teams.

Ensure cross-training of employees across different concepts and brands to maintain operational flexibility.

Operational Coordination & Peak Hour Management

Work closely with the F&B Manager and Supply Chain teams to ensure seamless operations during peak flight hours.

Minimize service delays while maintaining food quality and operational standards.

• Minimum 5 years of experience as a Head Chef / Executive Chef or in a similar leadership role.
• Strong knowledge of food safety regulations, hygiene controls, and kitchen operational standards.
• Ability to provide guidance, training, and corrective actions related to food safety and quality.
• Experience managing multiple kitchen outlets or high-volume food production operations.
• Strong leadership and team development capabilities.
• Languages
• English or Turkish.
• MS Office (intermediate level).